I realize only now that the saisons I have been brewing were the gateway to the Glow-Throated Belgian Tripel. My first plan of attack was to do market research -- drinking iconic Tripels brewed by the great and lesser masters. And I did some reading up. The drinking was more fun.

This Belgian hottie has a hop mix of Saaz, East Kent Goldings, and Hallertauer Mittelfrueh.

This one-gallon brewing is a kick -- every molecule counts!

When you go with one-gallon batches, saving the unused yeast gives you an opportunity for a second batch. This Wyeast Trappist High Gravity 3787 yeast is chilling in a private resort aka fermentation chest freezer.

Every brewer's ennui is the chilling stage. With one-gallon batches, the chilling takes place in the kitchen sink over a period of 10 minutes. Piece of cake.

Brewing beer in one-gallon batches is a blast. I can brew as often as I like and the cleanup takes 10 minutes! What's more, this type of granularity in making beer unleashes my baker's frenzy for precision. I give special thanks to my friends, who answer my seemingly hundreds of questions regarding the particulars of small-batch brewing. For this American brown, I plan to use dried mission figs soaked in Bulleit Bourbon. Whenever I use Bourbon, I think of Gwen Conley of Port Brewing/The Lost Abbey, who is a huge influence in my beer adventures.

One gallon batches can be quite satisfying for those who love the challenge of precision.

This American Brown bathed the house in a delicious malty aroma.

My friend Travis Hammond gave me this insulated bag. I dropped the kettle into the bag and placed it in the oven like a baked potato for mashing.

Travis' insulated bag resulted in a one-degree loss of heat during the mash. Thank you, Travis!